Global dietary guidelines fall short in supporting plant-based, affordable school meals, as England's reforms pave the way

New research reveals that international nutritional guidelines lack practical guidance on plant-based and affordable foods, with England’s upcoming school meal reforms highlighting a shift towards more sustainable, nutritious options for educational settings.

New global research suggests national dietary guidelines are not giving health and nutrition professionals enough practical help, particularly when it comes to plant-based foods, affordability and transparency. The findings arrive as England prepares a major overhaul of its School Food Standards, a change that could accelerate demand for cheaper, plant-forward products in public catering and everyday meals.

The study, published in the peer-reviewed journal Current Developments in Nutrition and led by researchers from ProVeg International and the University of Göttingen, looked at how professionals use national food-based dietary guidelines in practice. More than 100 countries have such guidance, covering about 90% of the world’s population, yet the researchers found a clear trust gap: while 80.5% of respondents said they use the guidelines, 57.6% described them as only somewhat or slightly helpful in promoting healthy, sustainable diets.

The biggest complaint was that key plant foods are not prominent enough. Pulses were the most frequently cited omission, mentioned by 62.7% of respondents, followed by plant-based milk alternatives at 47.5% and nuts and seeds at 42.4%. Transparency also mattered, with 99.1% saying it was important to understand how the guidelines are developed. Almost two-thirds of professionals, 65.3%, also wanted tax relief, subsidies or similar measures to make healthy food more affordable, while urging retailers, restaurants, caterers and manufacturers to make better choices easier.

The timing is significant. According to the UK government, updated School Food Standards will take effect from September 2027 and will increase portions of fresh fruit and vegetables, fibre-rich foods and balanced meals while cutting back on foods high in fat, sugar and salt. The Department for Education says the reforms are the biggest change to school food in more than a decade and include new breakfast standards. ProVeg UK and Sustain have both welcomed the direction of travel, saying the changes give more room for pulses, beans and other plant-based proteins in school meals.

For manufacturers and foodservice suppliers, the signal is clear. Demand is moving towards products that are not only nutritious but also affordable, easy to use and suitable for institutional kitchens. The research suggests that pulses, dairy alternatives made from plants, and nuts and seeds are the categories most likely to benefit, particularly where suppliers can meet tight budgets and simple preparation requirements. In that sense, England’s school food reforms may become a useful test case for whether policy can translate into meals that are both healthier and more practical to deliver.